Authentic Bouillabaisse Recipe
Marseille, France
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We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Prepared with only the freshest of Mediterranean fish and enriched with the flavors of Provençal herbs, this one-pot stew is traditionally served in two separate courses — the zesty fish broth is served first with a dollop of rich, garlicky rouille sauce and garlic-rubbed croûtons, while the fish is served separately. Frédéric Mistral, French writer and lexicographer of the Occitan language, provided the most plausible etymological explanation of the word bouillabaisse, hypothesizing that it stems from the Provençal boui abaisso. This phrase literally translates to “boiled down”, and comes from a description of the cooking process – “quand ça bouille tu baisses” (lit. when it boils, you lower [the heat]).
Serve With
Cooking tips
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fish
For a successful bouillabaisse, it is crucial to prepare it with the freshest, non-oily fish. According to the Bouillabaisse Charter, an authentic bouillabaisse should have at least four of the following types of fish: scorpionfish, white scorpionfish, red mullet, skate, conger eel, and John Dory. Do your rounds at the local fish market and pick different types of rockfish that will give the soup ... Read more -
essentials
According to the Michelin Guide Vert, the four essential elements of a good bouillabaisse are the presence of rascasse (scorpionfish), the freshness of the fish, extra virgin olive oil, and pure, genuine saffron in the form of threads which imparts an amazing color and, more importantly, the unmistakable flavor. -
rouille
The French word “rouille” translates as “rust”, referring to the color of this classic bouillabaisse sauce. Rouille has numerous variations: originally it was a mixture of red pepper and saffron combined with a couple of tablespoons of the broth added back to the soup to give it color, but over time it has evolved and now there are dozens of Provençal variations, some based on mayonnaise, some on ... Read more -
optional ingredients
A heated debate among purists is whether or not ingredients such as orange peel, pastis, and shellfish have a place in an authentic bouillabaisse. Often recipes will include white wine, which is something purists also disagree with. However, for a home cook making bouillabaisse, there is no harm in experimenting with these ingredients.
Recipe variations
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Bouillabaisse Marseillaise
Ready in 2h 20minIn line with the Bouillabaisse Charter from 1980, this version of the bouillabaisse Marseillaise recipe is considered to be the authentic one. It features all the traditional ingredients and components — the fish stock, six types of rockfish, and the rouille sauce. Once finished, the fish and cooked potatoes are arranged on a platter, and the fish soup is served separately, topped with croutons and rouille sauce.
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Classic Bouillabaisse
Ready in 2h 30minThis recipe features the most basic preparation of the French classic and suggests that at least four of the following Mediterranean fish must be included: scorpionfish, mullet gurnard, crayfish, monkfish, weever, white scorpion, and eel. Optional ingredients include clams, mussels, John Dory, slipper lobster, and shrimps. The stew is flavored with saffron, Provençal herbs, and orange zest.
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London Bouillabaisse
Ready in 3h 40minThis recipe is from Bruno Loubet, a Michelin-starred French chef and one of the most innovative chefs on the London culinary scene. In his variant, Loubet has successfully tweaked and refined the classic Mediterranean bouillabaisse recipe for the local British Isles ingredients. Since there is no scorpionfish in the UK, this recipe opts for gurnard and monkfish, both ideally suited for fish stews.
Bouillabaisse Marseillaise
PREP 40min
COOK 1h 40min
READY IN 2h 20min
In line with the Bouillabaisse Charter from 1980, this version of the bouillabaisse Marseillaise recipe is considered to be the authentic one. It features all the traditional ingredients and components — the fish stock, six types of rockfish, and the rouille sauce. Once finished, the fish and cooked potatoes are arranged on a platter, and the fish soup is served separately, topped with croutons and rouille sauce.
Ingredients
Bouillabaisse Marseillaise
ROCKFISH (8.8 lbs/4 kg)
3.3 lbs (1.5 kg) scorpionfish
2.2 lbs (1 kg) John Dory
6 slices conger eel
3 tub gurnard (a type of red mullet)
4 sting fish
6 slices monkfish
SOUP FISH (2.2 lbs/1 kg)
2.2 lbs (1 kg) "soup fish", cleaned and cut into pieces (i.e. wrasse fish, labre varié & vert, rouquié, merle, roucaou, crénilabre-paon, young red mullet, young scorpionfish, small white bream fish)
2 oz (60g) onions
3 ½ oz (100g) tomatoes
20 oz (550g) potatoes, thickly sliced (2 slices per person)
3 branches fennel
4 parsley stems
2 cloves garlic
1/3 cup (80 ml) olive oil
1/4 tsp saffron
salt and pepper, to taste
FOR THE ROUILLE SAUCE
2/3 cup (160 ml) olive oil
2 egg yolks
2 cloves of garlic
1/2 tsp pimento
1 loaf French bread (a little dry) for croutons, rubbed with raw garlic cloves
a pinch of saffron
salt and pepper
Preparation
Bouillabaisse Marseillaise
To prepare the fish stock, in a large pot, over high heat, sauté onions, garlic, and tomatoes in olive oil. Then, add the soup fish and continuously stir for 15 minutes until whitened. Pour in boiling water, then boil for an hour. Next, add the fennel and parsley, and season with salt and pepper to taste. Whizz the stock in a blender, then pass through a strainer, taking care that all of the liquid is extracted.
Pour the stock into a large pot, then first add the potatoes, and then the fish in order of size and firmness, starting with larger and firmer ones — scorpionfish, John Dory, conger eel, monkfish — and boil for 20 minutes.
Five minutes before serving, add the tub gurnard and sting fish. Once those are also cooked, season with saffron and salt and pepper to taste.
Arrange the fish and the potatoes on a serving platter.
For the rouille, crush garlic and salt in a mortar and pestle, then add the yolks. Once mixed, add olive oil drop by drop, while continuously whisking, then add saffron and pimento.
Serve the soup separately, topped with garlic-rubbed croutons and rouille sauce. As a rule, the fish should be cut in front of the guests. Alternatively, the soup and the fish can be mixed in a terrine and served as such.
Other Variations
-
Classic Bouillabaisse
Ready in 2h 30minThis recipe features the most basic preparation of the French classic and suggests that at least four of the following Mediterranean fish must be included: scorpionfish, mullet gurnard, crayfish, monkfish, weever, white scorpion, and eel. Optional ingredients include clams, mussels, John Dory, slipper lobster, and shrimps. The stew is flavored with saffron, Provençal herbs, and orange zest.
-
London Bouillabaisse
Ready in 3h 40minThis recipe is from Bruno Loubet, a Michelin-starred French chef and one of the most innovative chefs on the London culinary scene. In his variant, Loubet has successfully tweaked and refined the classic Mediterranean bouillabaisse recipe for the local British Isles ingredients. Since there is no scorpionfish in the UK, this recipe opts for gurnard and monkfish, both ideally suited for fish stews.
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